Sunbeam MX7700 - Manual (Page 31)

29
Chocolate Espresso Mousse Cappuccino
Serves 4
160g dark chocolate, chopped
1 x 30ml shot espresso, cooled
300ml thickened cream
extra whipped cream, to serve
1. Melt chocolate in a bowl over a saucepan
of simmering water; cool.
2. Combine cooled espresso and thickened
cream in the Mixmaster bowl. With the
bowl speed set on High start mixing
on High speed (10) until thickened.
Reduce to Low speed (1) and add melted
chocolate until just combined.
3. Spoon mixture into stainless cups or other
small coffee cups and chill for 3 hours or
overnight.
4. To serve spoon whipped cream over
mousse and dust with chocolate.
Tip: To chill quickly place cups into fridge
while preparing mousse.
Passionfruit Cheesecake Serves 10
250g plain biscuits
125g butter, melted
500g cream cheese, room temperature,
cubed
250ml thickened cream
3 eggs
½ cup caster sugar
1 /
3
cup passionfruit pulp (approx 3
passionfruit)
1. Grease and line base of a 20cm
springform.
2. Blend or process biscuits until fine. Place
biscuit crumbs and melted butter in a
bowl; mix well until combined. Press
crumb mixture into the base and sides of
a prepared pan. Place on a baking tray
and refrigerate for 30 minutes.
3. Place cream cheese into the Mixmaster
bowl. With the bowl speed set on High
start mixing on High speed (8) for about
3 minutes or until creamy. Add sugar
and mix for a further 2 minutes. Add
eggs one at a time, beating well between
each addition. Scrape sides of bowl if
necessary.
4. Take the bowl speed to Low and reduce
mixing speed to Low (3), add cream and
passionfruit. Beat until the cream has
been mixed through and there are no
lumps.
5. Pour filling into crust and bake in oven
at 160° for approximately 50 minutes
or until firm. Cool in oven with door
ajar. Refrigerate for several hours before
serving.
Recipes continued